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Method

1. Preheat the oven to 170°C, gas mark 3 and lightly grease a 12-hole mini push-bottom sandwich cake tin with butter. You can also use a fairy-cake tin, but place a thin strip of baking parchment into each hole so you can easily lift out each tart.

2. To make the pastry, place all the dry ingredients and the butter into a food processor and pulse until it resembles fine breadcrumbs. Add the egg yolk and pulse again. The mixture will clump together, so shape it into a rectangle using your hands, then wrap in clingfilm and place in the fridge for 30 minutes. If the mixture doesn’t come together, add a small amount of cold water.

3. While the pastry is chilling, push the raspberries through a sieve and collect the juice in a small jug.

4. Roll the chilled pastry out to around 5mm in thickness and use a round cutter to cut circles slightly larger than the holes in your tin. Gently place each circle into the tin, making sure you push the dough right into the edges. It should form a tart shell.

5. Spoon 2 teaspoons of lemon curd into each pastry case (be careful not to overfill). Pour a small amount of raspberry juice onto the top of the lemon curd and use a toothpick to create a swirly pattern.

6. Bake the tarts for 20-25 minutes, or until the pastry is crisp. Allow to cool completely before removing from the tin and then chill before serving.